It’s inevitable… runny noses, sneezes, belly aches and sore throats. Cold and flu season can last well into spring and is often a burden on kids and parents alike. Now you can have elderberry syrup on hand to help boost your family’s immune system and on a budget!
What’s Elderberry?
Also known as elder, the elderberry plant has an ancient history dating back to Hippocrates and is now best known for its immune boosting capabilities. The most popular variety that you’ll find on many elderberry syrup bottles is called Sambucus niagra.
While both the flowers and dark purple to black berries are edible when cooked, the berries are what is used for elderberry syrup.
Why Elderberry Syrup?
I found Elderberry Syrup a few years ago when I was desperate for a natural, from the earth, remedy for an awful cold and flu season. At that point, we didn’t have anything to lose. We had already tried everything and yet the girls were terribly sick… all the time.
We quickly found out how amazing elderberry syrup was. Since then we have not gone through a cold and flu season without it. And, even when store bought elderberry syrup got too expensive, we made it ourselves and now you can, too!
The Benefits of Elderberry
Research of elderberry health benefits spans a couple of decades. Although there is more research to be done, here are just a few of the top benefits most commonly known today:
- Supports and boosts a healthy immune system
- High in antioxidants like Quercitin
- Anti-inflammatory
- Promotes good belly health
- Packed with vitamins
- Lessens stress
Elderberry Syrup Dosage
September through April, we all get elderberry syrup, every night. We’re a little old fashioned, so when it comes to elderberry syrup, we use spoons. Here is how we use elderberry syrup:
- Regular immune support: kids (ages 2-12) get one teaspoonful and adults get one tablespoonful, per day.
- When we’ve been around someone sick: kids (ages 2-12) get one teaspoonful and adults get one tablespoonful, twice per day.
- When we are sick: kids (ages 2-12) get one teaspoonful and adults get one tablespoonful, three times per day.
As a wife and mom, I have researched the benefits of the herbs and natural ingredients listed in this recipe. We have made the decision in the best interest of our family. With that said, I am not a medical professional or a licensed practitioner. This post and recipe is not intended to treat or diagnose and is merely for informational and educational purposes only. Before implementing this herbal remedy, do your research and speak with your medical professional.
Other Ways to Enjoy Elderberry
Elderberry syrup takes some getting used to. Whether you’re not a fan of syrup or you want additional ways to add its health benefits to your diet, here are a few other ways you can enjoy elderberry:
- Fresh in pancakes and muffins
- Jam
- Capsules
- Gummies
- Tea
- Popsicles
- Tincture
prepare your supplies
- Small Pot
- Measuring Cups and Spoons
- Spoon, Fork or Masher
- Cheesecloth
- 2 or 4 Cup Glass Measuring Cup – Like this one.
- Glass Bottle – I adore these little bottles! They make great homemade gifts like elderberry syrup and vanilla extract, too.
gather your ingredients
- Dried Elderberries
- Dried Rose Hips
- Dried Echinacea
- Cinnamon Sticks
- Whole Cloves
- Fresh Ginger
- Water
- Raw Honey
let’s get to it: how to make elderberry syrup
- Simmer. Add all ingredients, except raw honey, to a small pot and simmer on low-medium heat for 45 minutes to 1 hour.
- Let it cool. Turn off heat and allow ingredients to cool enough to be handled.
- Mash and strain. Once cooled, remove the cinnamon sticks and mash all other ingredients with a spoon, fork or masher. Pour ingredients into a cheese cloth and press juice into a glass measuring cup.
- Finish up. Add 1 cup of raw honey to the juice and stir until the honey has dissolved.
- Refrigerate. Store in an airtight, glass bottle for two to three months.
Elderberry Syrup
Ingredients
- 3/4 cup dried elderberries
- 1/2 cup dried rose hips
- 1/4 cup dried Echinacea
- 3 cinnamon sticks
- 1 tsp. whole cloves
- 2 tbsp. freshly shredded or grated ginger
- 3 1/2 cups water
- 1 cup raw honey
Instructions
- Simmer. Add all ingredients, except raw honey, to a small pot and simmer on low-medium heat for 45 minutes to 1 hour.
- Let it cool. Turn off heat and allow ingredients to cool enough to be handled.
- Mash and strain. Once cooled, remove the cinnamon sticks and mash all other ingredients with a spoon, fork or masher. Pour ingredients into a cheese cloth and press juice into a glass measuring cup.
- Finish up. Add 1 cup of raw honey to the juice and stir until the honey has dissolved.
- Refrigerate. Store in an airtight, glass bottle for two to three months.
Notes
- Shake well before using. Take a tablespoonful for adults and a teaspoonful for kids each day to boost immune system during cold and flu season. When someone comes down with the sniffles, take one tablespoonful three times a day for adults and two times a day for kids.
- As a wife and mom, I have researched the benefits of the herbs and natural ingredients listed in this recipe. We have made the decision in the best interest of our family. With that said, I am not a medical professional or licensed practitioner. This post and recipe is not intended to treat or diagnose and is merely for informational purposes. Before implementing this herbal remedy, do your research and speak with your medical professional.
- Recipe adapted from Roots and Refuge Farm.
